The basis of most raw kale salads involves squeezing lemon juice over the raw leaves and allowing the natural acid to wilt the kale down. At minimum, allow the kale to wilt for 15 minutes, but you can also refrigerate it and allow it to wilt over night. For the dressing, I use cashews that have been soaked at least 8 hours in water, pureeing them with a few flavorful ingredients to create a creamy, dairy-free delicious dressing. It looks and taste like a gourmet vegan restaurant, but you can do it so easily at home. And isn't that always a bonus!
For this iteration I tossed in some sundried tomatoes to add a little zip to the dressing. Be sure to use the ones packed in oil; loose packed dried ones are too hard and even rehydrated ones are too wet and soft and will not blend well.
Raw Kale Salad with Sundried Tomato Cashew Dressing
(makes 2 cups)
1 bunch kale, cut in ribbons
1 lemon, juiced
1 cup cashews, soaked at least 8 hours
2/3 cup almond milk
4 sundried tomatoes, packed in olive oil, chopped
1/2 tablespoon olive oil
1 teaspoon dried oregano
Toss kale with lemon juice and set aside to wilt, at least 15 minutes. Drain cashews and blend with almond milk until creamy and smooth. Add tomatoes, oregano and olive oil and puree until smooth. Add salt and pepper to taste. Pour over kale and toss to coat. Serve.
Recipes currently inspiring me:
Tofu and Green Beans with Black Bean Garlic Sauce at Wholly Vegan
Savory Kale and Pumpkin Scones at Proud Italian Cook
Caramelized Roasted Pears at Sidewalk Shoes